This traditional method, vintage dated sparkling wine is 50% Macabeu, 30% Xarel-lo and 20% Parellada. The grapes for this wine are grown on a variety of different soil types in an effort to show an overall snapshot of Penedès terroir. The Macabeu is grown on calcareous, gravel and limestone soils in different plots located in the Massís del Garraf and the foothills of the d’Ordal mountains. The Xarel.lo is grown on clay-calcareous and alluvial soils in the Conca del Riu Anoia. Lastly, the Parellada is grown on sandstone soils in the Serra d’Ancosa at almost 700 meters above sea level. Primary fermentation is in stainless steel using natural yeasts, and then aged sur lie for a minimum of 20 months and bottled with zero dosage. Disgorgement date listed on the back label.

Agustí Torello Roca and his father and aunt, Agustí Torello Sibill and Lali Torello Sibill, founded AT Roca in 2013 with a focus on vineyards and wines with a sense of place. The name Agustí Torello is well-known and established in Penedès, having produced quality Cava for three generations under the label Agustí Torello Mata, named after the grandfather of the family. One of the first priorities for AT Roca was to join DO Classic Penedès, a subset of the Penedès DO that was formed in 2012. It started with just 10 members, and has been growing ever since. DO Classic Penedès is perhaps the first governing body that requires organic certification in order to be a member. In addition to the farming requirements, 15 months aging on the lees is the minimum (only 9 months is required in DO Cava), and all wines must be traditional method and vintage dated. AT Roca goes well beyond these standards by only using indigenous yeasts and harvesting 100% of their grapes by hand (most grapes in Cava and Classic Penedès are harvested by machine). For their single vineyard wines, they ferment in used barrels and age the wines on the lees under natural cork instead of crown caps, both of which are rarities in the region. Sulfur is only used once to block malolactic as an effort to retain the natural acidity of the grapes. All of their sparkling wines are zero dosage.